It’s time! Corned beef is in the stores, including the elusive point cut! I’d love to get shopping and brand recommendations.
I found Murphy …yeah, papajn, and 35 percent solution…but it’s a point cut!
Here is a recipe from amazing ribs
And Corned beef ideas - #16 by Scubadoo97 from a thread in 2018.
Smoke to 150, then steam to 203
I don’t think it was quite 203, but it was good! I think you want to see the bundled muscle fibers to know it’s right.
Yowza . Real nice .
Looks great but looks more like it came from the round more than the brisket
Thanks! It was a while ago, but I’m sure I bought it because it said “point cut”.
Looks delicious. It’s my favorite thing to do with a corned beef
Looking back at some of my old post on the subject here, I have some pics that look identical. I did one recently but my wife is not a fan, it makes her burby, so I do it sparingly and usually when she’s out of town.
@shrinkrap
Gorgeous!
I just found a few more pictures. Probably started as corned beef but could have started as a “packer” brisket.
Nice. 
Thank you and welcome!
Anyone else doing it this year? I bought two small “point” cuts, but it’s been a few years so I tried it.
Here, the amazing ribs guy trays simmering his corned beef first, in order to avoid softening the crust by steaming after smoking. He simmers to 203 to dissolve collagen, then smokes to 190. I would love to avoid steaming slices as needed.
He felt it was going to be a little, and he’s “going to try steaming, for less constriction, contraction of muscles, less moister loss”.
I’m going to try…wait for it…sous vide!
If you were going to try it, would you sous vide before, or after the rub? I’m thinking the spicing could get too strong. BTW, I only have recently crushed, and not whole coriander, and will be using smoked, hot paprika, but otherwise plan to use the pastrami rub from that website.
Soak, sous vide, rub, smoke.
I use the NY Times recipe for smokeless pastrami. Smoked salt replaces actual smoking. I make a large batch and freeze portions. I forgot I had some and defrosted it.
crisped up the slices
Made what I call Jewish tacos. Vinegar based slaw, some pickled beets and onions I made along with homemade pickled mustard seed.
A family favorite for sure.
Tried my hand at pastrami with the corned beef in stores for the season.
Most oven / no-smoker pastrami seasoning recipes are similar (coriander seeds, black pepper, smoked paprika). I used liquid smoke instead of smoked paprika (didn’t want to use smoked salt because the brined meat is already incredibly salty). Also used some garlic powder and a bit of mustard.
It was pretty late when I did this, so I wrapped up the seasoned meat and put it in the fridge, cooking it the next day.
Water under the rack in the pan, and then everything covered with foil to steam.
275F for 3 hours took me a bit over what I expected — even though the recipes called for 300F for 3 to 4 hours.
Still, this is pretty fantastic!
Will repeat and freeze for when it’s not corned beef season 
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